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WINTER/SPRING 2025 5
EDITOR’S NOTE
NWEPOXY.COM
This is the time when so many of us struggle to stay focused on the reso- lutions we set at the start of the year. Whether we had recommitted ourselves to existing goals or decided to embark on new ones, it can be difficult to maintain the motivation. A bit of inspiration helps. I’m in the camp of recommitting to an
Kristina Lyman
existing goal. For a long time, I have been focused on strength- ening my muscles and bones. My bone density is not what it used to be thanks to a variety of factors, age being one of them. I have known this and have been working on strengthening my bones, but it’s a marathon and not a sprint. It’s a goal that re- quires consistency, time, commitment and motivation. At times, all those things are in play, and I feel like I am ac- complishing great things. Other times, I can barely drag myself to the gym. For a while, I’ve felt utterly uninspired to work out. Part of it is my busy schedule, or rather my kids’ busy sched- ules. I’m in my Uber-driving phase of life and just keeping up with my kids doesn’t leave a lot of me-time. When I do get time, exhaustion creeps in and my goals get pushed aside. Personal trainer Amanda Rohde’s fitness article on bone strength is just the dash of inspiration I need to ignite my moti- vation and hopefully fuel it for the long haul. Amanda puts it quite clearly. Strength training = stronger bones = increased mobility = improved quality of life … later in life. These are strong reasons to recommit. I’m back at the gym and hopeful my newfound motivation will carry me awhile. If you have a goal but can’t maintain the motivation to see it through, look around for inspiration. It’s there. Maybe right here in the pages of this magazine.
Enjoy!
6 NSPIREMAGAZINE.COM
WINTER/SPRING 2025 7
THE NSPIRE TEAM
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WINTER/SPRING 2025 9
IN THIS ISSUE
58
>> ADVENTURE
>> FOOD
SUMMER RETREAT Lake home gets a modern refresh.
20 VERTICAL ICE
12
TOP CHEFS Recipes from regional chefs.
64
ILLUMINATION Lighting can transform a space.
Climbing a frozen Bernard Peak.
28
44
TREK ACROSS SNOW Snowshoeing is a fun winter adventure.
DELIGHT IN CHOCOLATE Endless sweet and savory recipes.
>> LIFESTYLE
92
LOCAL DINING Experience the area’s finest epicurean hot spots.
46
STRONG BONES How to increase bone density.
34
PERFECT POWDER Skiing Revelstoke Mountain.
48
>> HOME
70
INK ART Tattooist finds creative outlet.
STUNNING HIKES Getting outside with local photographers.
42
84
NIGHT GARDENS How to create a magical landscape.
PROTECTING WATERWAYS Conserving and caring for North Idaho Lakes.
78
SELKIRK GRIZZLIES In search of the feared bear.
52
88
MODERN CRAFTSMAN Sprawling home made for gathering.
SHEDDING POUNDS Woman loses weight the natural way.
10 NSPIREMAGAZINE.COM
WINTER/SPRING 2025 11
AMAZING RECIPES
Croissant
Photos by Joel Riner
Jalen Perez-Aguilar was raised in Boise. He grew up cooking with his father but found his passion for baking when helping his best friend’s mom at a bakery in Pocatello. He is constantly trying to better understand the world of pastry.
ANCHORED COFFEE JALEN PEREZ-AGUILAR
DOUGH » 4 cups flour » 1 tbsp sugar » 1 tbsp yeast » 1 tsp salt
» ¼ cup of unsalted butter (softened) » 1¼ cups whole milk (warmed to 110º)
BUTTER BLOCK » 1¼ cups of butter EGG WASH: » 1 large egg » 2 tbsp whole milk
Mixing dough: Combine milk, sugar and yeast into a bowl and let sit for 5 minutes. After, add flour, butter and salt and knead dough for 5 minutes. Rest at room temperature for 1 hour then deflate dough and let rest overnight in the fridge. Lamination: To make the butter block use two pieces of parchment paper placed on top of each other. Draw a 7-inch x 7-inch square and fold along the lines.
Scan the code for the complete recipe online.
Turn the page for another recipe from Jalen Perez-Aquilar.
12 NSPIREMAGAZINE.COM Download a complete copy of this
recipe at NspireMagazine.com
IF YOU TAKE ONE THING HOME Make sure it’s authentic Coeur d’Alene
VISIT US TO FIND Trusted, Quality Service
Luxury Retail Craftsmanship Custom Pieces
COEUR D’ALENE’S LARGEST JEWELRY STORE
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WINTER/SPRING 2025 13
AMAZING RECIPES OREO CHEESECAKE
CRUST » 1½ cups of graham cracker crumbs » 2 tbsp granulated sugar » 4½ tbsp melted unsalted butter FILLING » 32 oz. softened cream cheese » 1 cup, plus 2 tbsp granulated sugar » 2 tbsp cornstarch » 4 eggs » 1 egg yolk
ANCHORED COFFEE JALEN PEREZ-AGUILAR
» 5 cups heavy cream » 1½ tsp vanilla extract » ½ cup Oreo crumbs » 1 tsp lemon zest
Line the bottom of a 9-inch springform pan with parchment paper. Add melted butter, sugar and graham cracker crumbs to a bowl and mix until incorporated. Add to pan and evenly spread. Bake for 15 minutes at 300 degrees. Let cool. With a whisk or a hand mixer, whip cream cheese until smooth. Add sugar, cornstarch, eggs, egg yolks, heavy cream, vanilla and lemon zest one at a time, mixing until fully incorporated. Scrape down the bowl each time to fold in Oreo crumbs. Add filling to cooled pan and bake at 200 degrees for two hours. After two hours, turn the oven off and do not open the oven door or remove cheesecake. Allow to cool fully for about five hours.
Scan the code for the complete recipe online.
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WINTER/SPRING 2025 15
AMAZING RECIPES
CLUB C H I P O T L E
Photos by Joel Riner
Owned by Jenn Barry, The Local Deli has been serving Idaho since 2014 as your neighborhood sandwich shop. It features healthy, hand-crafted sandwiches, salads and sweets in Hayden and Rathdrum. The Barry’s love adding new additions to their menu and serving their community. INGREDIENTS » 2 slices fresh sourdough bread » 5 slices of sliced turkey » 4 pieces of bacon » 4 slices of fresh avocado » 2 large pieces of lettuce » 3 slices of tomato » 2 tbsp of mayo » ½ tsp of sauce from a can of chipotle peppers in adobo sauce Mix the adobo chili sauce with the mayo and set aside (for less spice, use less chipotle). Toast the sourdough bread and spread the chipotle mayo on both sides. Layer the turkey, avocado and bacon onto the bread and then top it off with the tomatoes, lettuce and top piece of bread. You can find this sandwich on our current menu, called the Rathdrum Club. Ask for it chipotle style! Enjoy!
THE LOCAL DELI JENNIFER BARRY
Scan the code for the complete recipe online.
Turn the page for another recipe from Jennifer Barry.
16 NSPIREMAGAZINE.COM Download a complete copy of this
recipe at NspireMagazine.com
MEET YOUR ROBOTIC ARM, KNEE-REPLACEMENT SURGEON.
DR. JEFFERY LYMAN, MD ORTHOPEDIC SPORTS INSTITUTE
Some North Idaho hospitals have recently begun to offer robotic knee surgery. But it’s nothing new to Dr. Jeffery Lyman, MD, with the Orthopedic Sports Institute in Coeur d’Alene. He has already spent six years performing partial and total knee replacements using the advanced Mako Robotic Arm by Stryker. The Mako Robotic Arm uses 3D CT-based software to review your anatomy and create a personalized surgical plan. It then precisely guides the surgeon’s cuts to preserve healthy bone, ligaments and tissue. The Mako also provides the surgeon latitude to make small but necessary adjustments during the operation—something most robotic arms can’t do.
THE MAKO ROBOTIC-ARM ASSISTED TECHNOLOGY
The results are a more precise joint placement, less pain and faster healing. So, you can quickly get back to the things you love. The procedure is also paid for by most insurances.
Schedule a consultation with Dr. Lyman today at (208) 457-4211
WINTER/SPRING 2025 17
AMAZING RECIPES
THE LOCAL DELI JENNIFER BARRY CHOPPED ITALIAN SALAD
INGREDIENTS » 3 cups chopped romaine lettuce » 4 slices salami, chopped » 4 slices provolone cheese, chopped » ¼ cup tomatoes, chopped » 5 slices of cucumber, chopped » ¼ cup black olives, sliced » ¼ cup pepperoncinis, chopped » ¼ cup red onion, chopped » ¼ cup garbanzo beans » ¼ artichoke hearts, chopped
» Italian dressing » Dried oregano
Place lettuce in a bowl and layer with all the Italian toppings. Drizzle with your favorite Italian dressing and sprinkle with dried oregano.
Scan the code for the complete recipe online.
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recipe at NspireMagazine.com
WINTER/SPRING 2025 19
BERNARD PEAK CONQUERING AND A DREAM
By CHRIS CELENTANO
Bernard Peak and the southern shoreline viewed from Cape Horn with the US Navy submarine testing house floating out in the bay during sunset.
20 NSPIREMAGAZINE.COM
ADVENTURE
Le Carcajou, French for the Wolverine, and “as elusive as it is dangerous.” This is how we described our ice climb on Bernard Peak, a climb that will be forever remembered as an adventure of a lifetime.
I t was winter 2013, and I was on a sea kayaking expedition on Lake Pend Oreille. I had just spent a sub-zero night in front of a fire on a frozen and desert - ed beach on the southern end of the lake and was now paddling my way beneath the breathtaking and hum- bling cliffs that tower precipitous- ly below Bernard Peak, in the Coeur d’Alene Mountains. As I looked up at the rock faces, I immediately noticed that every gully, chute and blank face was covered in a thick glaze of ice. There were massive ice climbs everywhere. As a rock climber, who had just recently delved into the world of ice climbing, I knew I had found some- thing special. But that something was so far beyond my skill set at that point, I couldn’t fathom what it would take to accomplish any of the climbs, even the ones that looked easiest. Af- ter that trip, I spent the next several years honing my climbing skills. Sometime around 2018, I met a young climber, Earl Lunceford, or EJ as he went by at the time. He was in- fectiously happy, friendly and was doggedly determined to climb hard and to latch on to anyone with experi-
ence that could help him on his way to becoming a climbing legend. We climbed together only a cou- ple of times in the following years but stayed in contact as he traveled around climbing more and more im- pressive lines in larger and larger mountain ranges. He climbed exten- sively with another local legend Fre- mont Shields. I told EJ and Fremont about Ber- nard Peak and how it had been my dream line. I had finally built my skillset to the point that making an attempt on one of these mighty ice lines was in the realm of possibility and not just a kamikaze mission. By late 2022, I had been climbing ice like a madman. I was having the best ice climbing season of my life and while I was physically a bit out of shape, my ice climbing skills were the best they had been. Around the middle of the season, and for the first time in almost three years, I set my eyes back on Bernard, and what I had coined The King Line. >> Sizing it up I scouted the climb using binoc- ulars. I could see there was ice, and lots of it. I quickly launched my drone and made the nerve-wracking flight
WINTER/SPRING 2025 21
Pristine view of Lake Pend Oreille from Schweitzer Mountain Resort.
Earl Lunceford makes his way across frosted scree along the shoreline on the way to the base of the climb.
across miles of open water. There was far more ice than I remembered. I knew I needed an even closer look at the climbs and the extremely delicate environment they were situated in. These climbs formed in ava- lanche and rock fall chutes, 1,800- to 2,700-foot-tall chutes to be exact. Too little snow and warm temperatures meant major rockfall hazard. Too much snow and there would be major avalanche hazards. A couple of weeks later, I invited my buddy Dave Spoelstra out for a winter kayak trip, not unlike that trip I made over a decade prior. Only this one was just a day trip designed to get as close as possible to this ice climb for measurements, routes and high-reso- lution imagery to study back at home. I knew these climbs were fickle, and it would require near perfect con-
ditions to scale. At this point I knew the ice was in and it could be climbed. The big question was the weather. These climbs reside at what I call the “magic altitude,” where winter warmups in the low elevations help grow ice climbs instead of melting them out completely. The extreme cold spell that we had been in was ending, and I could see temps trend- ing upward into the mid- to upper- 30’s for the next couple of weeks. This trend would melt out and release a lot of the snow on the bedrock faces that could release and trigger avalanches. This was good. As long as the climbs refroze at night, the ice would stay healthy. And if the climbs stayed at or very near the freezing line during the day of our climb, we would be ok. I texted Earl the night after the scouting trip and sent him the pic- tures and videos. His excitement
was palpable. We decided the climb needed to happen within the cur- rent weather window before another snowstorm. One of the most unique aspects of these climbs is that they reside in an area accessible only by water. That meant we needed to access this climb via kayak, which added to the adven- ture as Lake Pend Oreille is known to produce ocean-sized waves. That following morning, Earl and I headed out. We checked and re- checked the weather on the way up and discussed the route and a gener- al plan for the day before pulling into the launch site just as daylight was making its debut over Bernard Peak across the lake from us. After a pleasant and calm pad- dle over to the cliffs, we found a safe and protected cove to land and stage
22 NSPIREMAGAZINE.COM
Dave Spoelstra and Chris Celentano appear tiny in sea kayaks against the massive headwall that is Bernard Peak.
WINTER/SPRING 2025 23
As the climber on lead moves up the route, he places ice screws into the ice for fall protection.
While Earl was climbing, I was keenly aware of just how warm it was getting. The fear of rock and ice fall grew more present with each moment that we climbed higher and higher up this chute. Every few minutes we would hear a smack above, then an audible buzzing of rocks flying. Upon hearing this, I would duck against the frozen wall of ice I was currently at- tached to while also trying to contin- ually pay attention to what Earl was doing 100 or 200 feet above me on lead. Luckily, most of the rocks that came down were golf-ball sized or smaller. We ended up with only one truly scary moment of rockfall that day where we decided that one more
ed the route, and there was a lot more rock exposed, complicating the climb- ing a bit. Despite that and having a bit of mixed climbing to contend with on the first pitch, it went well. Once I got to the top of the pitch, I built an anchor in a place that I thought would be well protected from rock and ice falling from above. Earl made it up to me at the bottom of the sec- ond pitch. He immediately started up the second pitch, which ended up be- ing the crux pitch of the day. It was a full 70 meters, literally end of rope to end of rope. This section of the climb was nearly vertical for a signifi - cant stretch on what could best be de- scribed as less than ideal ice.
the boats for the day. We got out of our kayaking gear and changed into climbing gear while constantly keep- ing the rising temperatures in mind. We wanted to be up this climb and back down safely before the temps rose enough to start releasing rock and snow from above us. >> Making the climb The climb begins at the water’s edge. About 650-700 feet up a rock- and neve-filled chute was the actu - al ice. It took us about 40 minutes to reach it. We decided I would lead the first pitch. To our dismay, more ice had melted in the week since I had scout-
24 NSPIREMAGAZINE.COM
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WINTER/SPRING 2025 25 CITY TOURS l WINE & BEER TOURS l MULTI-DAY EXCURSIONS l HISTORICAL TOURS
Earl Lunceford smiling at the top of the route having successfully completed the first ascent. The day was only half over though. The adventure wasn’t over until we were back at the truck. We still had to rappel down 700 feet, scramble another 600-700 feet down to the kayaks, then paddle back to the truck.
rim. Once we reached that, we knew we had done it, but the work was only half over. We still needed to get down — 1,300 feet back to the lake and our waiting kayaks. Now was not the time to relax. Statistically, most climbing accidents happen while climbers are rappelling. Add in the risk of rock and icefall, our exhaustion level, how late in the day it was, (there’s no question that my reduced physical fitness lev - el certainly held our progress back a bit), and the extremely complex na- ture of the anchors we had to build meant that we needed to stay on our A game until the very end. A couple hours after reaching the top of the climb that I had been dreaming about for over a decade, we
like that meant immediately bailing and rappelling as fast as possible to the bottom. By the time Earl belayed me up to the top of the second pitch, I was tired. This was the biggest ice climb I had ever embarked on, and I was not in the shape I used to be. Alas, we still had about 400 feet of climb- ing to go. I quickly led the next 70-me- ter pitch despite my utter exhaustion. The third pitch was unremarkable as a mostly steep snow climb with sever- al short ice and rock steps. >> Realizing a dream The final pitch was another 70 me - ters up a thin ribbon of variable ice to the top of a gully at the edge of the tree line and not far from the canyon
lumbered back to that isolated beach where our kayaks sat waiting for us in the dark. We took our time getting our climbing gear off and our kayak- ing gear on while watching the early evening turn into night. We set back off on the water, back toward the launch and the truck. Once there, we could finally quietly celebrate our accomplishment over a victory beer on a cold and deserted boat launch in North Idaho. Le Carcajou, WI3 250 meters, first ascent Earl Lunceford and Chris Celentano. N
Want to see more? Scan the code for more images of Chris’s climbing adventure.
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WINTER/SPRING 2025 27
Danica Gilbert and Matthew Bryan with Lake Pend Oreille in the background.
28 NSPIREMAGAZINE.COM
ADVENTURE
SNOWSHOEING is a perfect blend of exercise and enchantment
By JILL BUCKLAND
W inter is a season of blue- bird days, enchant- ing nights and flawless fresh snow. Winter is also the sea- son of short days, frigid temperatures and feverish bouts of cabin fever. We know too well those cold and nas- ty days when it’s easier to hibernate than to embrace the cold and muck of it. Yet, despite the body’s resistance, the best balm I know is to get outside. Recently, I caught a glance of my snowshoes hanging in the garage and a grin lit across my face when I real- ized it was time again. Snowshoeing is a perfect way to get out and connect with nature and is one of my favorite ways to play in powder. Inspired by my lonely sports gear, I sat down at my laptop to read the forecast and planned my first snowshoe adventure of the season.
Luckily, I live in an area filled with endless opportunities for outdoor recreation. My first search pulled up a long list of possibilities; Blue Creek, Canfield Mountain, Farra - gut State Park, 4th of July Pass and Mount Spokane to name a few. I de- cided on Farragut State Park be- cause it’s a short drive and has flat areas. I haven’t been out for a while, so I chose an easy-going path. With my location set, I invite a friend and all that’s left is anticipation. During my planning phase, I start- ed to wonder about the history of the sport and how long humans have been strapping on snowshoes. The re- corded history dates back 6,000 years, the primitive version of a snowshoe being crafted from hardwood and sin- ew. The simple design hasn’t changed much through the centuries. Snow-
shoes have one function and that’s to increase surface area to keep from falling through the snow. Walking in deep snow is hard work, and hard on the knees. While walking on top of the snow is easier, there is no denying it’s a workout. I have a good sweat even on short jaunts and usually peel away layers I overestimated. When the day arrives, I meet my friend at the state park. I download- ed the map before I left home in case there’s no cell coverage. The trail is a 1.4-mile out-and-back historical trail. I knew it might leave us want- ing more, but it was an easy place to start. It’s a beautiful day with blue skies, a bright sun and bearable tem- peratures. I strap on my snowshoes, slip on my sunglasses and we head out. Winter is an interesting blend of hibernation and fun. Yes, the days
WINTER/SPRING 2025 29
An overhead view as Tango, Danica and Matthew make their way along the Viewski Trail.
are short and dark, but there’s noth- ing more beautiful than being in the forest after a fresh snow. Sounds are muffled which inspires the oth - er senses to amplify. Vibrant colors of the forest pop against the white blanket: mother nature’s insulation. Trees covered in ice crystals sparkle in the sun. There are many perks to snowshoe- ing, but minimal gear requirements are at the top of my list. There’s no big bag of equipment to haul around and no expensive day pass required.
Only a few basics are necessary, and they easily fit in a small day pack: a cozy wool hat, waterproof gloves, com- fortable boots, maybe a set of poles if there’s ice or challenging terrain, a snack and water. If I’m in the mood, I might pack a small lunch, a sandwich or a thermos of hot soup. Since this is a shorter jaunt, I brought trail mix and a thermos of hot tea that should be ample fuel for a short hike. Snowshoeing doesn’t interfere, it’s a discreet interaction with nature, leaving plenty of room for observa-
tion. Fresh snow mutes the forest. Occasionally, a crow caws and breaks the silence. We walk and huff our way down the trail. A squirrel is chatter- ing in the distance. As we march, we talk about plans for the holiday and share our resolutions for the coming year. I make a promise to hike more and to be in nature more. We agree being outside is curative. When we completed the loop, we enjoyed it so much we decided to do it again. Almost back from our second round, we heard something in the distance
30 NSPIREMAGAZINE.COM
WINTER/SPRING 2025 31
Tango sneaks in for some pets while Matthew and Danica take a breather and enjoy the view.
and stopped to listen. I saw nothing but could hear snow crunching, and then silence again. We stood mo- tionless with our ears cocked in the direction of the noise. My friend whis- pered, ‘Look over there,’ and pointed down the path where we’d just been. A large moose walked out of the trees and stopped in the middle of the trail. Nobody said a word; we didn’t want to draw attention. The moose glanced our way and then slowly sauntered down the path away from us. We were amazed at what we saw, we
couldn’t believe our eyes. Trekking through the woods is a hardy exercise with an outstanding view, but seeing a moose was icing on the cake of an al- ready splendid day. >> Where to go parksandrecreation.idaho.gov/ac- tivities/snowshoeing/ >> What to take: • Water • Portable snacks (pack it in – pack it out)
• Warm, dry socks >> Benefits • Minimal gear requirements • Easy to learn (it’s just walking) • No need for a big investment to get started. N
Scan code to read this article online and see more pictures of Jill’s snowshoeing adventure.
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WINTER/SPRING 2025 33
BRITIS COLU A POWDER ROAD TRIP THROUGH By BOB LEGASA
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SH UMBIA
Mt. Begbie prominently overlooking the town of Revelstoke.
WINTER/SPRING 2025 35
O ver the past 40 years, I’ve made the pilgrimage north to British Columbia to ski its legendary powder. Last season was no different. I crossed the bor- der headed to Revelstoke, BC — the mecca of powder skiing. I met up with some friends from New York on our first stop of our powder skiing adventure. My long- time friend and former US Ski Teammate John Witt brought three of his ski buddies from his home mountain in Killington, Vt.: Rob- ert Zeolla, Andrea Labarbra and Jeff Ridha.
pulled into the Sutton Hotel at the base of Revelstoke Mountain Re- sort. Our plan was to ski Revelstoke the first day, and heli-ski the next day with Selkirk Tangiers Heli as a warm up before we went cat skiing. >> Day 1 Six inches of snow fell overnight, so we made sure to be in the gondo- la line 20 minutes before first load. When we walked out of the hotel into the base area, the line was al- ready 100-people deep. You could sense the anticipation. A 20-minute ride up the Revela-
John and I have been doing a BC “pow” trip religiously for the past 15 years, and the last five winters we’ve been cat skiing with Chatter Creek outside of Golden, BC. Since John and his crew were traveling from so far away, we wanted to hit another resort so they felt like they got their money’s worth. This year we decided to meet in Revelstoke, which is home to several heli-ski op- erations and the ski resort Revel- stoke Mountain Resort. Revelstoke is the real deal when it comes to a ski-town vibe. As usual, it was snowing when I
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and my rivals from the Central Di- vision of the US Freestyle Ski As- sociation. I see Hathaway yearly as he relocated his family to Spokane, but John and I hadn’t seen TK since 1985. Our crew spent the afternoon skiing with these guys reliving the old days and catching up on life each chair lift ride. Throughout the day it snowed another 6 inches. Tom and TK ended their trip that afternoon, but for John and I and the rest of our crew it was just getting started. There’s no better way to wrap up a fun ski day than a little apres. We slipped into Rockford, a bar/restaurant at the base of the mountain where we put down a few cold ones and enjoyed some appetizers. We called it an early night as the next day we were scheduled to fly with Selkirk Tangiers Heli skiing. >> Day 2 The next morning, we were greet- ed with some scattered clouds and sunshine. When we checked in at Selkirk Tangiers we were told the snow accumulation the previous day was 10 inches, and that was on top of fresh from days prior. The an- ticipation level was high especially for Andrea who had never been he- li-skiing. Our guide put us through the mandatory avalanche and transceiver training, and then be- fore we loaded into the A-Star, our pilot gave us a safety briefing. Selkirk Tangiers flies in the Sel - kirk Mountains with access to more than 500,000 acres of wilderness. They’ve been in business over 40 years and have more than 400 es- tablished runs. Their terrain varies from incredible tree skiing to glades, and on those bluebird days some wide-open glacier skiing with mag- nificent seracs. This is the ultimate in heli-skiing.
As we flew over the ridge tops get - ting to our zone, our eyes were the size of saucers as we looked out at all the untouched powder. The pilot landed the bird perfectly between the two flagging sticks in the Land zone. We unload and positioned our- selves into a huddle near the front passenger skid while the guide pulled our skis out of the basket. We gave Andrea the honors to get first tracks through the glades. Then we bounced by helicopter from one ridge top to another, each run seeming to get better than the last. We were able to get in several runs before we broke for lunch, which was hot soup and tea, some gourmet sandwiches and then some sweet treats for dessert. After lunch we loaded into the bird for a few more runs. As the day progressed, we kept moving into ter- rain with some features and steeps. We wrapped up our day with a long 3,000-foot vertical run to the valley floor. Talk about feeling those legs burn. What a way to wrap up an epic day. We made our way back to the ski resort, and we celebrated with an amazing dinner and drinks back at the Rockford Grill. For a Sunday night it was hopping. Fun times in a ski town! >> Day 3 The next morning, we packed up our gear and started the two- hour drive east on the Trans Can- ada Highway towards Golden, BC, where we would spend the next three days in the remote backcoun- try skiing with Chatter Creek Cat skiing. To get to the lodge you need to fly in by helicopter. Chatter Creek has some of the most visually spectacular terrain out of anywhere I’ve ever skied. Its tenure is nestled in the western
John Witt and Jeffrey Ridha drop through the old Forest Fire Burn at Chatter Creek.
tion gondola put us at the 5,500- feet level, where we clicked in our skis and made our way over to the Stoke chair, a high-speed quad that whisks you to the top of the moun- tain. The views are spectacular from this perch overlooking the Co- lumbia River and across the valley to Mt. Begbie. Earlier that morning, I found out through social media that two old freestyle skiing friends from the 80’s were wrapping up their five-day powder highway skiing road trip at Revelstoke on this day. Tom “TK” Kelly and Tom Hathway were John
WINTER/SPRING 2025 37
Flying over Lake Revelstoke to access the goods at Selkirk Tangiers Heli Skiing.
slope of the Rockies with access to more than 58,000 acres and more than 120 miles of cat roads. The excitement builds when the helicopter drops in elevation just above the valley floor and starts navigating up the drainage. Sud- denly, two massive log lodges ap- pear and it’s like something on a postcard. Each of these lodges are approximately 10,000 square feet and connected with a large breeze- way. All the log structures on the property were logged and milled on site because trucking in the lumber would be too costly. It was snowing lightly when we arrived, and apparently it had been snowing all day in this zone. You could feel the vibe from the other guests anticipating the next day. A 5-star dinner, a nightcap and a little socializing and it was time for bed.
rain. Due to the large amount of snowfall mixed with the overnight winds, Matt informed us we’d be staying on lower angle runs in the trees until stability increased. Sometimes that much snow is too much, especially on low-angle slopes. It was extremely hard to get up enough speed to keep moving. The first two skiers down were al - ways the guinea pigs. They broke trail so the next few people could carry enough speed in their tracks. Thankfully, by noon, the snow in the trees was settling out and our skis weren’t diving so deep. We wrapped up the first day with cold beers waiting for us at the cat mak- ing the 15-minute ride back to the lodge pass quickly. The next day, the weather and conditions were perfect. Avalanche hazards dropped, the snow settled
That much snow that quickly can be tricky and can limit where you can and cannot ski. We finished breakfast and geared up. Matt put us through the mandatory ava- lanche and transceiver training be- fore we headed out. After our training we loaded the snowcats and headed up the moun- tain on one of the many miles of cat roads built to access the vast ter- I remember waking up in the middle of the night. I could hear the wind howling. I looked out the window and the snowstorm had picked up significantly through the night. It snowed 23 inches overnight.
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WINTER/SPRING 2025 39
Ridha flowing through that Selkirk powder at Selkirk Tangiers.
gets old. The beauty of the Canadian Rockies, epic snow and insane terrain always makes Chatter a favorite. If you’ve never experienced snow- cat skiing or a skiing road trip, you need to do it once in your life and while you can. As the legendary ski filmmaker Warren Miller once said, “If you don’t do it this year, you’ll be one year older when you do.” N
and we had some scattered sun. Life was good and our crew was on fire. Everyone was having an incredi- ble time. With excellent visibility, we headed over into the Burn, one of Chatter Creek’s signature runs. What makes the Burn so special is that the snow is always consistent because there are no tree branches to drop onto the slope. Over the course of the next two days our guide Matt took us to some incredible zones. We skied all sorts
of terrain from tight trees, some wide-open glacier type skiing and one of my favorites, the Legendary Pillow Line at Chatter, a huge boul- der field covered in snow. The best way for me to describe it: it’s like riding a bucking bronco. The objec- tive is to get air off the rocks, land, ski and repeat all the way down this 1,000-foot vertical ride. You jump in and hang on for the ride of your life! This is my 10th time visiting Chatter Creek, and this place never
Scan code for the complete selection of images and addi- tional adventures by Bob.
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ORGANIC GARDENING
MOON GARDEN Delight in the night with a
The Casa Blanca lily is a variety of Oriental lily (Lilium) known for its large, fragrant, and pure white flowers. It is often prized in gardens and floral arrangements for its beauty and elegance.
By S. MICHAL BENNETT
W e typically associate a garden or landscape with verdant colors that are viewed and enjoyed in the bril- liant light of day. However, night- blooming flowers, silvery foliage and contrasting light and dark textures can create a magical space best en- joyed by the light of the moon. Let’s explore the different aspects of creat- ing a night or moon garden. >> Flowers The most obvious blooms to grow in a moon garden are white and light color flowers that will reflect the glow of moonlight. Choosing bulbs and flowering plants that also give off pleasant and complimenta-
>> Foliage From silver and mottled to green and darker shades, leaves and foli- age can play an important part in di- versifying the bewitching ambiance of a moon garden. Russian sage shrubs and laven- der are edible flowering plants with layers of silvery leaves. Both the lic- orice plant (low growing) and coral bells (tall flower stems) produce rosy flowers but have silvery white leaves that easily reflect moonlight. There is a wide range of low-growing succu- lents whose pearly leaves and stems are brilliant under the moon. Aspidistra comes in a myriad of va- rieties that have large green leaves
ry fragrances also enhance the am- biance of a moon garden. Common blooms might be white and silver (purple-based) roses, daisies, light- color petunias, and other white or light flowers. Shade-loving flowers like white impatiens are also a love- ly choice. Aside from their color, flowers that also open up and come to life at night are an additional staple for a moon garden. Casa Blanca lilies are peren- nial bulbs that bloom as the sun is setting. Evening primrose may be yellow, but it opens its petals and releases a lemony scent in the eve- ning and throughout the night. Oth- er night blooms include moonflower, night phlox,, and Angel’s Trumpet.
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Ghost mushrooms (Omphalotus nidiformis) are bioluminescent fungi that glow green at night. They are native to Australia and Tasmania, but have also been found in India.
with different sizes and shades of lighter spots. The Polka Dot plant and Gold Dust Dracaena have wid- er leaves with large spots that reflect flecks of light in the darkness. The greens of these leaves also add levels of shadow, but some plants do have dark grey and even nearly black fo- liage. Purple basil is a wonderful ed- ible plant to grow in a moon garden for adding a little shadow and aroma. >> Fragrance Fragrant flowers and other sweet- smelling blooms, like honeysuck- le and jasmine, add a lovely aura to your moon garden. They also at- tract both day and night pollinators. Moths and bats are active during the
evening and after sunset, and their activity provides invaluable pollina- tion for vegetables, shrubs, herbs and other flowering and fruiting plants. Flowering tobacco is a unique plant that smells slightly of jasmine and flowers at night. Although bet - ter for warmer climates, gardenias are heady and bloom bright white. genetically-modified bioluminescent plants are becoming popular, there are some plants that naturally give off light. A few mush- rooms, such as the Foxfire fungi, do glow in the dark to attract pollinat- ing insects and spread their spores. Additionally, Tillandsia, a fine- >> Glow Although
leaved, silvery-green tropical air plant, has a compound on its leaves that, when exposed to UV light, trig- gers a light reaction. The glow is brief but exquisite. On a final note, remember as an organic gardener to choose non-ge- netically modified plants, natural in - puts and compost, and incorporate edible and pollinator-friendly plants into your garden. And, to fully enjoy your night garden, install benches, granite stepping stones, solar-pow- ered garden decorations, or even a tree swing. N
Scan code to read this and many other organic gardening articles online.
WINTER/SPRING 2025 43
HEALTHY INGREDIENT
Cocoa rubbed steaks with bacon brussels sprouts.
COCAO
By S. MICHAL BENNETT Photography By JOEL RINER
I have a vague childhood mem- ory of visiting Hershey, Penn. with my grandparents and sis- ter. Overall, junk food was closely monitored in our house, particular- ly candy. As a teenager, I did devel- op a fondness for Hershey chocolate almond bars, and there has always been a hint of chocolate in the food diary of my life, As an adult, I in- dulge in the occasional chocolate truffle or dark chocolate bar, but I’ve also discovered how passionate so many people are about chocolate. >> History The theobroma cacao plant is a small tropical evergreen native to Central and South America. It was an integral part of Aztec culture and life, as well as a valuable commod- ity commonly used as currency. Be- cause of its value, only the wealthy
consumed chocolate, typically in the form of xocolatl, a cold drink consist- ing of ground cocoa, chile peppers and water. It was considered an aph- rodisiac that conferred wisdom and power. According to legend, Emper- or Montezuma drank 50 golden cups of this bitter drink every day. Cor- tés, upon brutally conquering Mont- ezuma, returned to Spain with cacao beans and tools to make xocolatl, and Spanish cooks made it more palat- able to their tastes by replacing the chiles with sugar, vanilla and cinna- mon and even boiled in wine. The first U.S. chocolate factory was established in 1765, and the first en - tirely machine-manufactured choco- late was made in Spain in 1780. In 1900, Switzerland overtook Spain as the top producer of chocolate in the world, and Hershey produced its first
chocolate bar. During WWII, the U.S. government reserved shipping space to send chocolate to U.S. troops. To- day, U.S. Army rations still include chocolate, and it’s one of the foods taken by U.S. astronauts into space. >> Cultivation There are three varieties of cocoa: Forastero (90% of the world’s sup- ply), Criollo (rare and valuable), and Trinitario. In spite of rigorous ef- forts to crossbreed and hybridize the cocoa plant to make it more hardy, adaptable and prolific, it remains a rather delicate plant growing with- in 600 miles of the equator, in tem- peratures no cooler than 68 degrees fahrenheit, and with 70-90 inches of rainfall per year. Most chocolate sourced today is grown in Brazil and West Africa, but
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Recipes
Classic dairy-free chocolate syrup
COCOA RUBBED STEAKS WITH BACON BRUSSELS SPROUTS ( Makes four servings)
» 2 medium tenderloin steaks » 1 tbsp raw cacao powder
» 1 tsp ancho or chipotle chile powder » 1 tsp paprika or smoked paprika » 1 tbsp extra virgin olive oil » 3 tbsp salted butter » 1 lb brussels sprouts, trimmed and halved
» 4 thick slices of bacon » 2 garlic cloves, minced » sea salt and black pepper
Scan code for the directions and complete recipe.
CLASSIC DAIRY-FREE CHOCOLATE SYRUP
(Makes about 20 ounces) » 3 cups filtered water » ¾ cup cane sugar » ¼ cup raw agave syrup » 1 ½ cups raw cacao powder » ¼ cup cocoa butter tabs (optional) » 1 tsp vanilla extract » dash of sea salt 8
it is also cultivated in South and Cen- tral America, the Caribbean, South- east Asia, the South Pacific, Hawaii, and the islands of Samoa and New Guinea. >> Processing When creating chocolate from ca- cao beans, the first step is to clean the beans of dried pulp, pod piec- es, and other non-cocoa bits. They are then weighed, sorted and roast- ed in a drum roaster. The next step produces “nibs,” the kernel of the co- coa bean and foundation of choco- late. The nibs are ground down into “chocolate liquor,” liquid not alcohol, and then solidified. Cocoa butter, the fats in cacao, can then be extracted, leaving a pressed cake destined for cups of cocoa, flavorings and choco - late sauce. Chocolate bars, confec- tioneries, and other sweets are made
by adding back in varying amounts of cocoa butter. >> Consuming There are so many forms of choc- olate today, not only for immediate consumption, but also for use in end- less sweet and savory recipes. Choc- olate cake and chocolate chip cookies are probably the most recognizable chocolate recipes in our culture. Sa- vory recipes include Mexican molé and flavorful meat rubs (see my reci - pe for Cocoa Rubbed Steaks). Access to raw cacao also makes it easy to make delicious goodies at home, like raw and vegan chocolate bars, my Classic Chocolate Syrup, or a boost- ed morning smoothie. N
Scan code for the directions and complete recipe.
WINTER/SPRING 2025 45
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